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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/13073
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dc.contributor.authorKim, Byeong Samen
dc.contributor.authorKlieber, Andreasen
dc.date.issued1997en
dc.identifier.citationJournal of the Science of Food and Agriculture. 75:31-36en
dc.identifier.issn0022-5142en
dc.identifier.urihttp://hdl.handle.net/2440/13073-
dc.language.isoenen
dc.titleQuality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dipen
dc.typeJournal articleen
Appears in Collections:Wine Science publications

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